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Archive for the ‘indian cooking’ Category

Ingredients

250gm. Potatoes

2 sliced brown/white bread

1tsp cumin seeds

1tsp ginger juice

2 green chillis

1 lime

2 springs fresh coriander leaves

Salt

Oil

Dip the bread in water and soak for 15 minutes.

Extract water from bread and mash. Chop the ginger, chillies and coriander leaves into fine bits. Pressure cooks the potatoes. Remove the skin and mash. Mix the mash potatoes with soaked bread, lime juice, chopped coriander, chillies, ginger, cumin seeds and salt. Mix well and make round patties. Shallow fry in hot pan until both sides brown in colour.

Ragda

Ingredients

2 cup white dry matar (Peas)

2 chillies

Small piece of ginger

1onion

Tamarind juice

1 potato

1 tsp chillies powder

? tsp garam masala

Salt

1 tbsp ghee

Soak the peas for 4 to 6 hrs. Pressures cook the matar and potatoes. Grind the chillies, ginger and onion together. Heat the ghee add the grind paste fry for 3 minutes add the matar, mashed potatoes, tamarind juice, chillies powder, salt and cook for 5 to 7 seven minutes on slow fire. Serve hot with patties.

Written by Jyoti Ranjan our expert of the day.

How to Cook a real Crispy Duck

If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

Been kicking this recipe around for some time as an alternative to Buffaloe Wings. Some recipes call for the wing but I think Im going with Drumsticks being more meatier and less time consuming.One recipes calls for corn flour and I am not too sure if I can find it in the local store.Anyhow cut the skin around the top of the leg and pull the meat down.Then you are ready to bread,fry and cook.Im thinking of frying and I will marinate first with some soy and Thai Chilli Sauce.Sounds good to me.

These lollipops are an absolute blast to eat. Granted, they are very labor intensive to prepare, but when it is all said and done, the sheer fun of eating these tasty creations makes it worthwhile. Since the meat is bunched down in a tight ball, it is exceptionally more tender and juicy than the average fried wing, and the right sauce put it over the top. While these are labor intensive, they are fun to eat and can easily impress your guests.I used a jar sauce for simplicity, and you can use BBQ, hot sauce, or any of your favorite wing sauces.

 
Ingredients
 
* 2 small sized cauliflowers (whole)
* 6 cup(s) water
* 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
* 2 green chilli(es)
* 1 tablespoon(s) each of ginger, garlic finely chopped
* 1 teaspoon(s) cumin seeds
2  teaspoon(s) coriander seeds
* 1″ piece cinnamon broken
* 4 green cardamoms 
* 2 tablespoon(s) cashewnuts
* 2 large onion(s) finely sliced
* 4 tablespoon(s) milk
* 1 cup(s) tomato puree
* 1 cup(s) water
* 2 tablespoon(s) grated paneer / cottage cheese (optional)
* 4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing 
 
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chilies and chopped ginger-garlic with a little water.
 
In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
 
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (gram macula), red chili powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
 
Pour the Cauliflower in Indian Gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. For more details http://www.indomunch.com

Written by jaffar our expert of the day.

Tikkas, tandoories, mouth-watering curries and delicious rotis make Indian cuisine the sought after food worldwide. Indian cooking comprises a unique blend of ingredients, exotic herbs and spices that have given Indian food a significant place in world cuisine. It’s easy to find local restaurants that serve Indian cuisine with the generic search engines, a local search in search engines, or easier in a restaurant search engine.

Unlike the times of the past where review sites were the ultimate option to base your choice of a restaurant, the growing search engine technology has made available vertical search engines, and more specifically – a restaurant guide. The restaurant recommendations bring together all the restaurant information from 15 metros in the US in one neat site. Users can check reviews, ratings, addresses, timings, menus, discount coupons, home delivery services, online reservations from just one site.

The choice of an Indian restaurant largely depends on with whom you are dining. If you are dining with your date, check out the restaurants that offer a romantic evening meal. If you are taking kids and family out for dinner then your choice of ambiance has to be appropriate for a family.

Ingredients:

The ingredients for Bombay chewy Halwa are:

1. 1 cup of fine semolina

2. sugar as required in recipe

3. ghee 1 to 1 1/2 cups, as required in recipe

Ingredients

The ingredients for Chicken Malai Kebab are:

1. Boneless chicken cubes –800gms

2. Cheddar cheese, grated–60gms/ ¼ cup

3. Coriander leaves, chopped–20gms/4 tsp

4. Cornflour -15gms/1table spoon

5. Cream-120ml/ ½ cup

6. Egg-1

7. Garlic paste-35 gms/7 table spoon

8. Ginger paste—45 gms/3 table spoon

9. Green chillies, Chopped fine-8 (add chillies as you require)

10. Mace ( javitri ) powder–2.5 gms/ 1/2 table spoon

11. Nutmeg ( jaiphal ) powder

12. 2.5gms/ ½ table spoon Oil for basting

13. Salt to taste.

14. White pepper powder–5 gms/ 1 table spoon.

So, you like Indian food, your husband can’t stand eating any other kinda cuisine and your kids freak out on your desi khana! With scarcity of time, a full time job, nuclear families and house help getting rare, how does one cope with cooking Indian every day? Simple answer to that is “Freeze!”

Is freezing Indian food an art? We bring you some helpful tips to make life easy…

Fruit, tomato and vegetable purees can be frozen in ice cube trays. That way you take out only what you need and the rest stays frozen for another day. Defrost small portions in the microwave.

Vegetables with high water content will not freeze well. So avoid vegetables like courgette, pumpkin, potatoes etc

Defrosted idli batter may make your idlis a little harder, so watch out! However the good news is, idli batter can be frozen for upto two weeks!

Try freezing idlis and warming them in the microwave. They are ready to eat in minutes!

Avoid freezing cooked rice, coconut or yogurt based sauces or cooked potatoes.

Cooked …http://www.sitagita.com/view.asp?id=9696

Written by Sitagita.com our expert of the day.

Tikkas, tandoories, mouth-watering curries and delicious rotis make Indian cuisine the sought after food worldwide. Indian cooking comprises a unique blend of ingredients, exotic herbs and spices that have given Indian food a significant place in world cuisine. It’s easy to find local restaurants that serve Indian cuisine with the generic search engines, a local search in search engines, or easier in a restaurant search engine.

Unlike the times of the past where review sites were the ultimate option to base your choice of a restaurant, the growing search engine technology has made available vertical search engines, and more specifically – a restaurant guide. The restaurant recommendations bring together all the restaurant information from 15 metros in the US in one neat site. Users can check reviews, ratings, addresses, timings, menus, discount coupons, home delivery services, online reservations from just one site.

The choice of an Indian restaurant largely depends on with whom you are dining. If you are dining with your date, check out the restaurants that offer a romantic evening meal. If you are taking kids and family out for dinner then your choice of ambiance has to be appropriate for a family.

The 21st Century has seen an explosion in the popularity of cooking and creative catering on both sides of the Atlantic. Although cooking and preparing food is an age old skill that has been passed down through generations of people, the recent fashion for celebrity chefs has led to an increase in the amount of people who cook and prepare food. Traditionally, cooking and preparing recipes has been the domain of the housewife or matriarch in a household but due to the emergence of celebrity chefs such as Gordon Ramsay and Aldo Zilli more and more people have developed a flair and passion for creating culinary masterpieces.

As well as many cook books and recipe books being published and available in retail outlets and television programmes and dvds being shown, the internet is a very valuable resources for chefs of any standard and also the casual and occasional cook. Many celebrity chefs have put their names and signatures to recipes and too products used in cooking.